Hard solid fat compositions and methods of making and use thereof

Abstract

Provided is a stearin fraction of an interesterified fractionated fat blend that has a solid fat content (SFC) at 20 °C of about 80.0% to about 98.0%, a SFC at 30 °C of about 70.0% to about 95.0%, and a SFC at 40 °C of about 58.0% to about 82.0%, and a crystallization onset temperature of about 38.0 °C to about 55.0 °C; wherein the fat blend comprises an interesterification product of a pre-interesterification mixture that includes: 15-75 wt% of an edible liquid fat, and 25-85 wt% of a fully hydrogenated edible fat with an iodine value of at most 4.0 and having SFC of greater than or equal to 85.0% at 40 °C.

Description

HARD SOLID FAT COMPOSITIONS AND METHODS OF MAKING AND USETHEREOFCROSS-REFERENCE TO RELATED APPLICATIONS

[0001] This application claims the benefit of U.S. Provisional Application 63 / 650,609 filed May 22, 2024, which is incorporated by reference herein in its entirety7.FIELD

[0001] The present invention relates generally to fat compositions, including methods of making and uses thereof.BACKGROUND

[0002] Fat plays an important and multi-functional role in bakery products. The fat imparts structure development, richness, and tenderness to the product, which improves the eating qualities of the products. For some products like cake and icing, the fat helps provide aeration. For Danish or puff pastry, fat can help provide for the development of flakiness in the product or for other products it can lubricate the gluten. Fat is extremely important in the creaming process (e.g., the combining of fat with other ingredients into a batter or dough), because it helps entrap air which leads to a leavening effect in cakes or a desired volume in icings. Liquid oil and / or fat does not function the same way and cannot be used in all bakeryproducts. The structure provided from a more solid fat is necessary- to deliver on expected quality7of bakery- products.

[0003] Various approaches have been developed to make bakery shortenings without using palm oil. One approach is to use tropical or exotic fats such as cocoa butter, coconut oil, shea butter; however, those alternatives are very7expensive and can require supply chain development. Another approach is the use of oleogels, which contains gelators (e.g., materials such as vegetable waxes, emulsifiers, polymers, or starch) to add structure to liquid oil or fat. Unfortunately, in general, oleogels lack functionality and are very difficult to be produced at large scale, and usually the materials used (gelators) are not label-friendly.

[0004] Therefore, a fat composition using non-palm oil and label -friendly ingredients is needed.SUMMARY

[0005] The present disclosure provides a stearin fraction of an interesterified fractionated fat blend comprising a solid fat content (SFC) at 20 °C of about 80.0% to about 98.0%, a SFC at 30 °C of about 70.0% to about 95.0%, and a SFC at 40 °C of about 58.0% to about 82.0%; and a cry stallization onset temperature of about 38.0 °C to about 55.0 °C. The fat blend is an interesterification product of a pre-interesterification mixture comprising 15- 75 wt% of an edible liquid fat. and 25-85 wt% of a fully hydrogenated edible fat with an iodine value of at most 4.0 and having a SFC of greater than or equal to 85.0% at 40 °C.

[0006] The present disclosure also provides a fat composition comprising the stearin fraction of the interesterified fractionated fat blend and a method of making the fat composition.

[0007] The present disclosure also provides a food item that comprises the stearin fraction of the interesterified fractionated fat or the fat composition comprising the stearin fraction.

[0008] The present disclosure also provides a use of the stearin fraction of the interesterified fractionated fat blend or the fat composition comprising the stearin fraction.

[0009] The foregoing summary' is illustrative only and is not intended to be in any way limiting. In addition to the illustrative aspects, aspects and features described above, further aspects, aspects and features will become apparent by reference to the following detailed description.DETAILED DESCRIPTION

[0010] Reference will now be made in detail to certain aspects of the disclosed subject matter. While the disclosed subject matter will be described in conjunction with the enumerated claims, it will be understood that the exemplified subject matter is not intended to limit the claims to the disclosed subject matter. One aspect described in conjunction with a particular aspect is not necessarily limited to that aspect and can be practiced with any other aspect(s).

[0011] The following terms are used throughout as defined below. All other terms and phrases used herein have their ordinary meanings as one of skill in the art would understand.

[0012] Throughout this document, values expressed in a range format should be interpreted in a flexible manner to include not only the numerical values explicitly recited as the limits of the range, but also to include all the individual numerical values or sub-ranges encompassed within that range as if each numerical value and sub-range is explicitly recited. For example, a range of “about 0.1% to about 5%” or “about 0.1% to 5%” should be interpreted to include not just about 0.1% to about 5%, but also the individual values (e.g., 1%, 2%, 3%. and 4%) and the sub-ranges (e.g., 0.1% to 0.5%, 1.1% to 2.2%. 3.3% to 4.4%) within the indicated range. The statement “about X to Y” has the same meaning as “about X to about Y,” unless indicated otherwise. Likewise, the statement “about X, Y, or about Z” has the same meaning as “about X, about Y, or about Z,” unless indicated otherwise.

[0013] As used herein, the singular forms "a," "an," and "the" and similar referents in the context of describing the elements (especially in the context of the following claims) include plural referents unless the context clearly dictates otherwise. For example, reference to "a substituent" encompasses a single substituent as well as two or more substituents, and the like. It is understood that any term in the singular may include its plural counterpart and vice versa, unless otherwise indicated herein or clearly contradicted by context.

[0014] Nothing in the cited references teaches or suggests the claimed process. In addition, it is to be understood that the phraseology or terminology employed herein, and not otherwise defined, is for the purpose of description only and not of limitation. Any use of section headings is intended to aid reading of the document and is not to be interpreted as limiting; information that is relevant to a section heading may occur within or outside of that particular section.

[0015] As used herein, the terms “for example,’' “for instance,’' “such as,” or “including” are meant to introduce examples that further clarify more general subject matter. Unless otherwise specified, these examples are provided only as an aid for understanding the applications illustrated in the present disclosure, and are not meant to be limiting in any fashion.

[0016] In the methods described herein, the acts can be carried out in a specific order as recited herein. Alternatively, in any aspect disclosed herein, specific acts may be carried out any order without departing from the principles of the disclosure, except when a temporal or operational sequence is explicitly recited. Furthermore, specified acts can be carried out concurrently unless explicit claim language recites that they be carried out separately. For example, a claimed act of doing X and a claimed act of doing Y can be conductedsimultaneously within a single operation, and the resulting process will fall within the literal scope of the claimed process.

[0017] The term '‘about” as used herein can allow for a degree of variability in a value or range, for example, plus or minus within 10%, within 5%, or within 1% of a stated value or of a stated limit of a range, and includes the exact stated value or range.

[0018] The term “substantially” as used herein refers to a majority of, or mostly, as in at least about 50%. 60%. 70%. 80%. 90%. 95%. 96%. 97%. 98%. 99%. 99.5%. 99.9%. 99.99%, or at least about 99.999% or more, or 100%.

[0019] As used herein, the following terms have the following meanings unless expressly stated to the contrary.

[0020] As used herein, “substantially free” refers to less than about 2 wt% of the specified component based on the total weight of a composition. In any aspect, the composition may include less than about 1 wt%, less than about 0.5 wt%, or less than about 0. 1 wt% of the specified component. In any aspect, the composition may be free of the specified component.

[0021] As used herein, “homogenous” refers to a mixture that is substantially uniform or uniform.

[0022] As used herein, the term “solid fat” or “solid fat content” or “SFC” refers to the percent of crystalized solid fat present over a defined temperature scale. SFC may be determined via nuclear magnetic resonance (NMR) (See AMERICAN OIL CHEMIST SOCIETY Official Methods and Recommended Practices, 6th ed., 2008, AOCS Official Method cd-16b-93, which is incorporated herein by reference).

[0023] As used herein, “triglyceride” refers to a molecule having a glycerol moiety that is linked to three fatty acid residues via ester bonds. A “fatty acid residue” is a fatty acid in its acyl or esterified form. The term "fatty acid” as used herein can refer to a molecule comprising a hydrocarbon chain and a terminal carboxylic acid group. Alternatively, the carboxylic acid group may be in the free fatty acid or salt form (i.e., COO- or COOH). The ‘tail’ or hydrocarbon chain of a fatty acid may also be referred to as a fatty acid chain, fatty’ acid sidechain, or fatty chain. The hydrocarbon chain of a fatty acid will typically be a saturated or unsaturated aliphatic group. A fatty’ acid having n number of carbons, will ty pically have a fatty’ acid side chain having n-1 carbons. Non-limiting examples of fatty' acids include C8, CIO, C12, C14, C16 (e.g., C16:0, C16: l), C18 (e.g., C18:0, C18:l, C18:2, C18:3, C18:4). C20, and / or C22 fatty acids. For example, the fatty acids can be caprylic(8:0), capric (10:0), lauric (12:0), myristic (14:0), palmitic (16:0). stearic (18:0), oleic (18: 1), linoleic (18:2), linolenic (18:3) acid, or a combination of two or more thereof.

[0024] As used herein, the term "crystallization onset temperature” or “onset crystallization point” refers to the temperature where crystallization process is the fastest after crystallization has started. Crystallization onset temperature may be measured using Differential Scanning Calorimetry (DSC). The phase transition (crystallization and melting) profile of the fats are determined by DSC using the following thermal profile: Segment 1- Ramp 40.00 °C / min to 15.00 °C; Segment 2- Isothermal 2.0 min; Segment 3- Ramp 5.00 °C / min to 85.00 °C; Segment 4- Isothermal 5.0 min; Segment 5- Ramp 5.00 °C / min to 80.00 °C; Segment 6- Isothermal 5.0 min; and Segment 7 Ramp 5.00 °C / min to 85.00 °C. The instrument used was TA DSC25, using hermetic pan with about 15mg of sample.

[0025] As used herein, the term “melting enthalpy” refers to the energy absorbed by melting process. It is the integral of the total area under peaks of the melting profile. Melting enthalpy may be measured using DSC. The phase transition (crystallization and melting) profile of the fats are determined by DSC using the following thermal profile: Segment 1- Ramp 40.00 °C / min to 15.00 °C; Segment 2- Isothermal 2.0 min; Segment 3- Ramp 5.00 °C / min to 85.00 °C; Segment 4- Isothermal 5.0 min; Segment 5- Ramp 5.00 °C / min to 80.00 °C; Segment 6- Isothermal 5.0 min; and Segment 7 Ramp 5.00 °C / min to 85.00 °C. The instrument used was TA DSC25, using hermetic pan with about 15mg of sample.

[0026] As used herein, the term “edible component(s)” refers to fats, oils, and / or additives (e.g., antioxidants, color, flavors, emulsifiers, etc.) that are suitable for human consumption. As used herein, the term “edible solid fat” refers to edible fats or oils that are in a solid or semi-solid state at room temperature (z.e., approximately about 20°C to about 25°C) and ambient pressure (z.e., approximately 1 atm). As used herein, the term “edible liquid fat” refers to edible fats or oils that are in a liquid or semi-liquid state at room temperature and ambient pressure. The edible fats and / or oils may be obtained from plant, animal, or microbial sources. Plant sources of edible fats and / or oils include vegetable oils. As used herein, “vegetable oils” refers to oils derived from vegetables and / or oil seeds, and / or grains and / or fruits. The edible solid fat and edible liquid fats (or oils) may be a modified edible solid fat and / or liquid fat, such as hydrogenated, interesterified, and / or fractionated fat or oil.

[0027] As used herein, the term “interesterification” or “interesterified” refers to a method of rearranging and redistributing the fatty acid on the glycerol fragment of an edible fat and / or oil molecule. The rearrangement and redistribution do not change the overall composition of the fatty acids on the starting materials. Interesterification of an edible oilmay be carried out chemically or enzymatically. The predominant commercial application for interesterification in the United States is the production of specialty fats such as shortenings, table spreads, confectionary fats, and nutritional lipids. These processes permit further tailoring of triglyceride properties to achieve the required melting curves.

[0028] As used herein, the term ‘‘fractionation” refers to a process that allows the separation of the soft (olein) and the hard (stearin) fractions of an edible oil and / or fat. Generally, fractionation processes can be performed using several approaches, including but not limited to, solvent fractionation or dry fractionation. In edible oil processing, a fractionation process (e.g., dry fractionation according to American Oil Chemists' Society (AOCS)) includes controlled cooling of the edible oil, thereby inducing a partial, or fractional, crystallization. The remaining liquid (olein) is then separated from the solid fraction (stearin) by means of a filtration or centrifugation. Generally, olein fractions melt at lower temperatures and stearin fractions melt at higher temperatures. As used herein, the term “stearin fraction(s)” refers to hard (z.e., higher melting temperature) fractions of a fractionated edible oil. Dry fractionation, also known as crystallization from the melt, is fractional crystallization in its most simple form, and the economy of the technology allows it to be used for production of commodity fats. A controlled crystallization of the melt is the backbone of any dry fractionation process, and the success of this process relies principally on the phase behavior of the constituent triglycerides. Additionally, different processing agents can be used to facilitate crystal formation and to increase yield during dry fractionation; for example: seed crystals and / or application of high intensive ultrasound (HIU) during the crystal nucleation stage of the fractionation process.

[0029] As used herein, the term “flaked fat” refers to a fat with the properties that allow it to be flaked, but it not necessarily in a flaked form. To flake a fat, a fat blend is melted at about 10-15 °F above the fat’s melting point and distributed on a stainless steel belt or drum cooled by glycol. As the fat is moved down the belt or over the drum, it is crystalized into a hardened form. The fat is then scrapped off the belt or drum and broken into smaller pieces (i.e., fat flakes). The resultant product obtained are thin, irregularly shaped flakes of fat. A flaked fat behaves as a solid at room temperature. When added to a food item, a flaked fat can help in lamination and crispness of the product.

[0030] The present technology7provides an alternative functional solution to partially hydrogenated oil and / or palm oil and its fractions and / or palm kernel oil and its fractions for food applications, obtained from traditional oil seeds by combining various processing technologies to achieve unique crystallization and melting profiles. Palm oil and palm kerneloil are currently the only vegetable oil source that can be efficiently and cost effectively fractionated to achieve specifically targeted functionalities in food systems. This technology presents a viable cost effective alternative as it is based on traditional oil seeds.

[0031] The present technology provides a fat composition that includes a stearin fraction of an interesterified fractionated fat blend, wherein: the fat blend has a solid fat content (SFC) at 20 °C of about 80.0% to about 98.0%, a SFC at 30 °C of about 70.0% to about 95.0%. and a SFC at 40 °C of about 58.0% to about 82.0%. and the fat blend is an interesterification product of a pre-interesterification mixture that includes: 15-75 weight percent (wt%) of an edible liquid fat, and 20-85 wt% of a fully hydrogenated edible fat with an iodine value of at most 4.0 and having a SFC of greater than or equal to about 85.0% at 40 °C.

[0032] In any aspect, the stearin fraction of the interesterified fractionated fat blend may have a SFC at 10 °C of about 78.0% to about 98.0%. In any aspect, the stearin fraction of the interesterified fractionated fat blend may have a SFC at 10 °C of about 80.0% to about 95.0%. In any aspect, the stearin fraction of the interesterified fractionated fat blend may have a SFC at 10 °C of about 80.0% to about 90.0%. In any aspect, the stearin fraction of the interesterified fractionated fat blend may have an SFC at 10°C of about 78.0%, about 79.0%, about 80.0%, about 81.0%, about 82.0%, about 83.0%, about 84.0%, about 85.0%, about 86.0%, about 87.0%. about 88.0%, about 89.0%, about 90.0%, about 91.0%, about 92.0%, about 93.0%. about 94.0%, about 95.0%, about 96.0%, about 97.0%, about 98.0%. or any range including and / or in between any two of the preceding values.

[0033] In any aspect, the stearin fraction of the interesterified fractionated fat blend may have a SFC at 20 °C of about 80.0% to about 95.0%. In any aspect, the stearin fraction of the interesterified fractionated fat blend may have a SFC at 20 °C of about 82.0% to about 88.0%. In any aspect, the stearin fraction of the interesterified fractionated fat blend may have a SFC at 20 °C of about 80.0%, about 81.0%, about 82.0%, about 83.0%, about 84.0%, about 85.0%, about 86.0%, about 87.0%, about 88.0%, about 89.0%, about 90.0%, about 91.0%, about 92.0%. about 93.0%, about 94.0%, about 95.0%, about 96.0%, about 97.0%, about 98.0%. or any range including and / or in between any two of the preceding values.

[0034] In any aspect, the stearin fraction of the interesterified fractionated fat blend may have a SFC at 30 °C of about 70.0% to about 90.0%. In any aspect, the stearin fraction of the interesterified fractionated fat blend may have a SFC at 30 °C of about 70.0%, about 71.0%. about 72.0%. about 73.0%, about 74.0%, about 75.0%, about 76.0%. 77.0%. about 78.0%, about 79.0%, about 80.0%, about 81.0%, about 82.0%, about 83.0%, about 84.0%,about 85.0%, about 86.0%, about 87.0%, about 88.0%, about 89.0%, about 90.0%, about 91.0%, about 92.0%. about 93.0%, about 94.0%, about 95.0%, or any range including and / or in between any two of the preceding values.

[0035] In any aspect, the stearin fraction of the interesterified fractionated fat blend may have a SFC at 40 °C of about 60.0% to about 80.0%. In any aspect, the stearin fraction of the interesterified fractionated fat blend may have a SFC of about 58.0%, about 59.0%, about 60.0%. about 61.0%, about 62.0%, about 63.0%, about 64.0%, about 65.0%. about 66.0%, about 67.0%, about 68.0%, about 69.0%, about 70.0%, about 71.0%, about 72.0%, about 73.0%, about 74.0%, about 75.0%, about 76.0%, 77.0%, about 78.0%, about 79.0%, about 80.0%. about 81.0%, about 82.0%, or any range including and / or in between any two of the preceding values.

[0036] In any aspect, the stearin fraction of the interesterified fractionated fat blend may have a SFC at 20 °C of about 80.0% to about 95.0%, a SFC at 30 °C of about 70.0% to about 90.0 %, and a SFC at 40 °C of about 60.0% to about 80.0%.

[0037] In any aspect, the stearin fraction of the interesterified fractionated fat blend may have a SFC at 10 °C of about 80.0% to about 95.0%. a SFC at 20 °C of about 80.0% to about 95.0%, a SFC at 30 °C of about 70.0% to about 90.0 %, and a SFC at 40 °C of about 60.0% to about 80.0%.

[0038] In any aspect, the stearin fraction of the interesterified fractionated fat blend may include a chemical interesterification product of the pre-interesterification mixture. Chemical interesterification is a process by which fatty acids are randomly distributed across the glycerol backbone of the triglyceride. This process is carried out by blending the desired oils, drying them, and adding a catalyst such as sodium methoxide. When the reaction is complete, the catalyst is neutralized and the rearranged product is washed, bleached, and deodorized to give a final edible oil product with different characteristics than the original oil blends.

[0039] In any aspect, the stearin fraction of the interesterified fractionated fat blend may include an enzymatic interesterification product of the pre-interesterification mixture. Enzymatic interesterification is another means by which edible oils and fats can be interesterified. This process uses immobilized lipases to rearrange the fatty acids on the glycerol backbone of the triglyceride. These immobilized lipases can target fatty acids at specific positions on the glycerol backbone, therefore, the rearrangement of fatty acids during enzymatic interesterification is less random than with chemical interesterification. After interesterification, the edible oil is deodorized to make finished oil products. Enzymaticinteresterifi cation has gained popularity over the last decade due to the flexibility of the process and reduced capital process input.

[0040] In any aspect, the stearin fraction of the interesterified fractionated fat blend may be a stearin fraction from a first fractionation, a stearin fraction from a second fractionation, a stearin fraction from one or more other fractionations (for example, one or more winterization fractionations), or a combination of two or more thereof. In some aspects, the stearin fraction of the interesterified fractionated fat blend may be a stearin fraction from a first fractionation.

[0041] The interesterifi cation can be performed to any suitable extent between the arrangement and distribution of the fatty acids in the starting materials versus the steady-state arrangement and distribution of the fatty acids obtained when the interesterification is allowed to run to substantial completion. In various aspects, the interesterification product of the pre-interesterification mixture may be a fat blend that has been chemically interesterified to substantial completion at which point it has reached a relatively steady-state arrangement and distribution of the fatty acids on the glycerol units of the material.

[0042] In any aspect, the pre-interesterification mixture may include about 20 wt% to about 70 wt% of the edible liquid fat based on total weight of the pre-interesterification mixture. ‘‘Liquid fat” and “liquid oil” are used herein as terms interchangeably but mean the same thing. In any aspect, the pre-interesterification mixture may include about 25 wt% to about 65 wt% of the edible liquid fat based on total weight of the pre-interesterification mixture. For example, the pre-interesterification mixture may include the edible liquid fat in an amount of about 15 wt%, about 20 wt%, about 25 wt%, about 30 wt%, about 35 wt%, about 40 wt%, about 45 wt%, about 50 wt%, about 55 wt%, about 60 wt%, about 65 wt%, about 70 wt%, about 75 wt%, or any range including and / or in between any two of the preceding values.

[0043] In any aspect, the edible liquid fat may be a plant-based oil and / or fat. For example, the edible liquid fats may include, but are not limited to, coconut oil, com oil, canola oil, cottonseed oil, olive oil, palm oil, peanut oil. rapeseed oil, safflower oil. sesame oil. soybean oil, sunflower oil. cocoa butter, shea butter, mango butter, babassu oil, cupuassu oil, macauba oil, bacuri oil, tucuma oil, kokum oil, ucuuba oil, licuri oil, pequi oil, jojoba oil, Illipe oil, a middle or high oleic version thereof, a low linolenic version thereof, a low saturated version thereof, or combinations of two or more thereof. In any aspect, the edible liquid fat may include soybean oil, high oleic soybean oil, middle oleic soybean oil, low linolenic soybean oil, cottonseed oil, high oleic cottonseed oil, middle oleic cottonseed oil,low linolenic cotonseed oil, canola oil, high oleic canola oil, middle oleic canola oil. low linolenic canola oil, sunflower oil. high oleic sunflower oil, middle oleic sunflower oil. low linolenic sunflower oil, or combinations thereof. In some aspects, the edible liquid fat may be soybean oil, high oleic soybean oil, middle oleic soybean oil, low linolenic soybean oil, or combinations thereof.

[0044] In any aspect, the pre-interesterification mixture may include about 30 wt% to about 75 wt% of the fully hydrogenated edible fat based on total weight of the pre- interesterification mixture. In any aspect, the pre-interesterification mixture may include about 35 wt% to about 70 wt% of the fully hydrogenated edible fat based on total weight of the pre-interesterification mixture. In any aspect, the pre-interesterification mixture may include the fully hydrogenated edible fat in an amount of about 25 wt%, about 30 wt%, about 35 wt%, about 40 wt%, about 45 wt%, about 50 wt%, about 55 wt%, about 60 wt%, about 65 wt%, about 70 wt%, about 75 wt%, about 80 wt%, about 85 wt%, or any range including and / or in between any two of the preceding values.

[0045] In any aspect, the fully hydrogenated edible fats may include, but are not limited to, fully hydrogenated coconut oil. fully hydrogenated com oil. fully hydrogenated canola oil, fully hydrogenated cotonseed oil, fully hydrogenated olive oil, fully hydrogenated palm oil, fully hydrogenated peanut oil, fully hydrogenated rapeseed oil, fully hydrogenated safflower oil, fully hydrogenated sesame oil, fully hydrogenated soybean oil, fully hydrogenated sunflower oil, fully hydrogenated cocoa buter, fully hydrogenated shea buter, fully hydrogenated mango buter, fully hydrogenated babassu oil, fully hydrogenated cupuassu oil, fully hydrogenated macauba oil, fully hydrogenated bacuri oil, fully hydrogenated tucuma oil, fully hydrogenated kokum oil, fully hydrogenated ucuuba oil, fully hydrogenated licuri oil, fully hydrogenated pequi oil, fully hydrogenated jojoba oil, fully hydrogenated Illipe oil, or combinations of two or more thereof. In some aspects, the fully hydrogenated edible fat may be fully hydrogenated soybean oil, fully hydrogenated cotonseed oil, or combinations of two or more thereof. In other aspects, the fully hydrogenated edible fat may be fully hydrogenated soybean oil.

[0046] In any aspect, the stearin fraction of the interesterified fractionated fat blend may be used as a food system heat stabilizer, a food emulsifier manufacturing material, a food and shortening structuring agent, and / or a gelator.

[0047] Any suitable portion of the fat composition can be the stearin fraction of the interesterified fractionated fat blend (based on total weight of the fat composition), such as 0.01 wt% to 100 wl% including about 25 wt% to about 99 wt%, or about 0.01 wt% or morebut less than or equal to 100 wt%, or 0.01 wt% to 100 wt% and less than, equal to, or greater than 0.05 wt%. 0.1, 0.2, 0.4, 0.6. 0.8, 1, 1.5, 2, 2.5, 3, 4. 5, 6, 8, 10, 12, 14, 16, 18, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 82, 84, 86, 88, 90, 92, 94, 95, 96, 97, 98, 99, 99.9 wt%, or 99.99 \\t% or less of the fat composition, or any range including and / or in between any two of the preceding values.

[0048] In some aspects, the fat composition may include one or more plant-based edible fats other than the stearin fraction of the interesterified fractionated fat blend. Plantbased edible fats other than the or stearin fraction of the interesterified fractionated fat blend may be any suitable plant-based edible fat, such as coconut oil, com oil, canola oil, cottonseed oil, olive oil, peanut oil, rapeseed oil, safflower oil, sesame oil, soybean oil, sunflower oil, jojoba oil. cocoa butter, shea butter, mango butter, babassu butteroil, cupuassu butteroil, macauba butteroil, bacuri butteroil, tucuma butteroil, kokum butteroil, ucuuba butteroil, licuri butteroil, pequi butteroil, Illipe butteroil, a fraction thereof, a middle or high oleic version thereof, a low linolenic version thereof, a low saturated version thereof, a hydrogenated oil formed therefrom, an interesterified oil formed therefrom, or a combination or two or more thereof. The one or more plant-based edible fats other than the stearin fraction of the interesterified fractionated fat blend can form any suitable proportion of the fat composition, such as 0.01 wt% to 99.99 wt% of the fat blend, 10 \vt% to 90 wt%, or 0.01 wt% or more but less than or equal to 99.99 wt%, or 0.01 wt% to 99.99 wt% and less than, equal to, or greater than 0.05, 0.1, 0.2. 0.4, 0.6, 0.8, 1. 1.5, 2, 2.5, 3. 4, 5, 6. 8, 10, 12, 14. 16. 18, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 82, 84, 86, 88, 90, 92, 94, 95, 96, 97, 98, 99, 99.9 wt%, 99.99 wt% (based on total weight of the fat composition), or any range including and / or in between any two of the preceding values.

[0049] The fat composition or stearin fraction of the interesterified fractionated fat blend can be substantially free of palm oil, palm kernel oil, including a fraction thereof, a high oleic version thereof, a hydrogenated oil formed therefrom, an interesterified oil formed therefrom, or a combination thereof. For example, the fat composition or stearin fraction of the interesterified fractionated fat blend can include 0 wt% palm oil, or less than 5 wt% palm oil and / or palm kernel oil, or less than 4.5%, 4, 3.5, 3. 2.5, 2, 1.5. 1. 0.8, 0.6, 0.5. 0.4, 0.3, 0.2, 0.1, 0.05 wt%, or less than 0.01 wt% palm oil and / or palm kernel oil, or any range including and / or in between any two of the preceding values.

[0050] The fat composition or stearin fraction of the interesterified fractionated fat blend is additionally advantageous in that it may be free, or substantially free, of tropical, exotic, or other premium fats and / or oils. For example, the fat composition or stearin fractionof the interesterified fractionated fat blend can be substantially free of coconut oil, cocoa butter, shea butter, cottonseed stearin, or a combination of two or more thereof, including a fraction thereof, a high oleic version thereof, a hydrogenated oil formed therefrom, an interesterified oil formed therefrom, or any combinations thereof. For example, the fat composition or stearin fraction of the interesterified fractionated fat blend can include 0 wt% coconut oil, cocoa butter, shea butter, cottonseed stearin, or less than 5 wt%, or less than 4.5%, 4, 3.5. 3. 2.5, 2, 1.5. 1, 0.8, 0.6, 0.5. 0.4, 0.3, 0.2, 0.1. 0.05 wt%, or less than 0.01 wt% coconut oil, cocoa butter, shea butter, cottonseed stearin, or any range including and / or in between any two of the preceding values.

[0051] In some aspects, the fat composition or stearin fraction of the interesterified fractionated fat blend can be substantially free of emulsifiers, waxes, starch, protein, cellulose, cellulose derivatives, plant-based edible fats other than the stearin fraction of the interesterified fractionated fat blend, or a combination of two or more thereof. For example, the fat composition or stearin fraction of the interesterified fractionated fat blend can include 0 wt% of any one or more of these components, or less than 5 wt%, or less than 4.5%, 4. 3.5, 3, 2.5, 2. 1.5. 1, 0.8, 0.6. 0.5. 0.4, 0.3, 0.2. 0.1. 0.05 wt%, or less than 0.01 wt% of any one or more of these components, or any range including and / or in between any two of the preceding values.

[0052] In any aspect, the fat composition or stearin fraction of the interesterified fractionated fat blend may include at least about 35.0 wt% saturated fat. In any aspect, the stearin fraction of the interesterified fractionated fat blend may include at least about 50.0 wt% saturated fat. In any aspect, the fat composition or stearin fraction of the interesterified fractionated fat blend may include at least about 65.0 wt% saturated fat. In any aspect, the fat blend may include at least about 75.0 wt% saturated fat. In any aspect, the fat blend may include no more than about 95.0 wt% saturated fat. In any aspect, the fat blend may include no more than about 90.0 wt% saturated fat. In any aspect, the fat blend may include no more than about 85.0 wt% saturated fat. In any aspect, the fat blend may include no more than about 70.0 wt% saturated fat. For example, in any aspect herein, the fat blend may include any range including and / or in between any two of the preceding values. In some aspects, the fat composition or stearin fraction of the interesterified fractionated fat blend may include from about 35.0 wt% to about 95.0 \\t% saturated fat.

[0053] In any aspect, the fat composition or stearin fraction of the interesterified fractionated fat blend can have any suitable crystallization onset temperature, such as equal to or above about 38.0 °C, or equal to or above about 39.0, 40.0, 41.0, 42.0, 43.0, 44.0, 45.0,46.0, 47.0, 48.0, 49.0, 50.0, 51.0, 52.0, 53.0, 54.0, or 55.0 °C, or any range including and / or in between any two of the preceding values. For example, the fat composition or stearin fraction of the interesterified fractionated fat blend may have a crystallization onset temperature of about 38.0 °C to about 55.0 °C, about 40.0 °C to about 50.0 °C, or about 42.0 °C to about 50.0 °C.

[0054] In any aspect, the fat composition or stearin fraction of the interesterified fractionated fat blend may have any suitable melting enthalpy, such as equal to or above about 95 J / g, or equal to or above about 96, 97, 98, 99, 100, 101, 102, 103, 104, 105, 106, 107, 108, 109, 110, 111, 112, 113, 114, 115, 116, 117, 118, 119, 120, 121, 122, 123, 124, or 125 J / g, or any range including and / or in between any two of the preceding values. For example, the fat composition or stearin fraction of the interesterified fractionated fat blend may have a melting enthalpy of about 95 to about 125 J / g, or about 100 to about 120 J / g.

[0055] The fat composition or stearin fraction of the interesterified fractionated fat blend can have suitable properties for replacing other fats in food items or in the preparation of food items, such as providing appropriate structure (e.g., hardness) and / or other functionality to enable production of a food item of comparable or improved quality to a food item prepared from conventional or palm-oil based fats.

[0056] In any aspect, the fat composition or stearin fraction of the interesterified fractionated fat blend may be homogenous.

[0057] In any aspect, the fat composition or stearin fraction of the interesterified fractionated fat blend may be a flaked fat.

[0058] Additionally or alternatively, in some aspects, the fat composition or stearin fraction of the interesterified fractionated fat blend may be in any suitable form, including but not limited to, a chip, a lamina form, a fragment form, a bead, a pellet, or any combinations thereof.

[0059] In any aspect, the fat composition or stearin fraction of the interesterified fractionated fat blend may be in any suitable form, including not limited to, a molten form.

[0060] The present technology also provides a food item that includes the fat composition or the stearin fraction of the interesterified fractionated fat blend disclosed herein. The food item can be any suitable food item that includes the fat composition or the stearin fraction of the interesterified fractionated fat blend, such as a food item including the fat composition or stearin fraction of the interesterified fractionated fat blend as a partial or complete replacement for another fat composition (e.g.. a palm oil-based fat composition).

[0061] In any aspect, the food item may include, but may not be limited to, a fried food item, a bakery food item, a confectionary food item, a shortening (e.g, an all-purpose shortening, an icing shortening, a pumpable shortening, a cookie shortening, a cake shortening, a pastry shortening, a pie shortening), a stabilizer (e.g., a stabilizer to delay the separation of a product and / or a heat stabilizer for increasing the melting point of a fat or composition), an emulsifier (e.g., can be used as a substitute for or used in addition to a palm stearin or palm super stearin emulsifier), or combinations of two or more thereof.

[0062] In any aspect, the food item can include a potato chip, a French fry, a fried- chicken product, a tempura product, a biscuit, a cookie, a pie, a cake, a wafer, a filling (e.g, a bonbon filling, a biscuit filling), a topping, a coating, a dough, a glaze, a pastry, a donut, an icing, a frosting, a pizza crust, an American style biscuit, a chewing gum. a meat alternative, a dairy analog product (e.g., a non-dairy or reduced-dairy substitute product for a dairy product), an ice cream, an ice-cream coating, a toffee, a caramel, a chocolate or nut spread, a margarine or spread (water in oil emulsion), a bouillon, a fry ing fat, or a combination of two or more thereof.

[0063] In some aspects, the food item can be substantially free of palm oil and / or palm kernel oil (z.e., both the fat composition or the stearin fraction of the interesterified fractionated fat blend disclosed herein and the remainder of the food item are substantially free of palm oil and / or palm kernel oil). In other aspects, the fat composition or the stearin fraction of the interesterified fractionated fat blend, the remainder of the food item, or any combinations thereof, may include at least some palm oil and / or palm kernel oil.

[0064] In any aspect, the food item can include about 0.01 wt% to about 99 wt% of the fat composition or the stearin fraction of the interesterified fractionated fat blend provided herein. In any aspect, the food item can include about 0.1 wt% to about 90 wt% of the fat composition or the stearin fraction of the interesterified fractionated fat blend, 1 wt% to 90 wt%, or 0.01 wt% or more but less than or equal to 99 wt%, and less than, equal to, or greater than 0.05, 0.1, 0.2, 0.4, 0.6, 0.8, 1, 1.5, 2, 2.5, 3, 4, 5, 6, 8, 10, 12, 14, 16, 18, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 82, 84, 86, 88. 90. 92, 94, 95, 96, 97, 98, 99, 99.9 wt%, or 99.99 wt%.

[0065] In another aspect, the present technology7provides a method of making the fat composition provided herein, the method including combining the stearin fraction of the interesterified fractionated and other edible components to form a homogenous mixture. The combining can be performed in any suitable way. The combining can include melting the stearin fraction and blending the other edible components therewith.

[0066] In some aspects, the method may include interesterifying the homogenous mixture. In some aspects, the method may include further processing such as hydrogenation and / or fractionation. In some aspects, the method may include crystallizing the homogenous mixture. In some aspects, the method may include mechanical working such as kneading the crystallized mixture.

[0067] The present technology also provides a method of making a food item that includes the fat composition or the stearin fraction of the interesterified fractionated fat blend provided herein. The method can be any suitable method that forms a food item including the fat composition.

[0068] In another aspect, the present technology provides a use of the fat composition or the stearin fraction of the interesterified fractionated fat blend provided herein in partial or complete replacement of a fat in a food item and / or to form the food item. In any aspect, the use can be to form a food item. In any aspect, the fat composition or the stearin fraction of the interesterified fractionated fat blend can provide the properties and structure needed to replace other fats in a wide variety of food items.

[0069] In some aspects, the present technology also provides a use of the fat composition or the stearin fraction of the interesterified fractionated fat blend provided herein that partially or completely replaces palm fat, palm fat fractions, palm kernel fat, palm kernel fat fractions, or any mixtures thereof in the food item and / or to form the food item. In any aspect, the use can be to form a food item.

[0070] Among others at least some of the advantages of the fat composition or the stearin fraction of the interesterified fractionated fat blend of the present technology resides in it providing a viable non-palm alternative for a food item. The thus produced food item has the right consistency. In can provide a viable non-palm alternative that can be flaked.

[0071] The examples herein are provided to illustrate advantages of the present technology and to further assist a person of ordinary skill in the art with preparing or using the fat compositions of the present technology. The examples herein are also presented in order to more fully illustrate the preferred aspects of the present technology. The examples should in no way be construed as limiting the scope of the present technology, as defined by the appended claims. The examples can include or incorporate any of the variations or aspects of the present technology described above. The variations or aspects described above may also further each include or incorporate the variations of any or all other variations or aspects of the present technology.EXAMPLES

[0072] Example 1: Fat Blends

[0073] Soybean oil (SBO), cottonseed oil (CSO), high oleic sunflower oil (HOSO), high oleic canola oil (HOCO), fully hydrogenated soybean oil (FHSO). and fully hydrogenated cottonseed oil (FHCO) were used in the exemplary fat blends. Each exemplary fat blend was prepared by making a pre-interesterification mixture as provided in Table 1 . The fully hydrogenated edible fat was heated above its melting point to a liquid state and combined with the edible liquid fat to obtain a the pre-interesterification mixture. The mixture was blended and chemically interesterified (catalyst: sodium methoxide) to obtain an interesterified fat blend. The interesterified fat blend was dry fractionated, and the stearin fraction of the interesterified fractionated fat blend is collected. The fat blends prepared from SBO, CSO, HOSO, FHSO, and FHCO have the characteristics provided in Table 1.Table 1Table 1 - Solid fat content (SFC), melting enthalpy (DSC), crystallization onset temperature (DSC), and saturated fat content of exemplary fat blends.

[0074] Example 2: Use of the stearin fraction of an interesterified fractionated fat blend 1 in a flaked form in pie and / or pizza crust

[0075] Flaked fat is created by distributing melted fat on a stainless-steel belt or drum that is cooled by glycol. As the fat moves down the belt or over the drum, it is crystalized into a hardened form. The fat is then scrapped off the belt or drum and broken into smaller pieces called flakes. Flaked fat can be used to make pizza crust and pie crust that gives the unique flake structure in the product. An exemplary formulation of a pizza crust made from the flaked fat is shown in Table 2.Table 2

[0076] All the ingredients were combined into a 12 quart McDuffy bowl. The ingredients were mixed on low for 2 minutes, then mixed on medium speed for 7-8 minutes until a dough w as well developed. The dough was rolled into a ball and allow ed to rest covered for 10 minutes. The dough was divided into 250 gram portions and sheeted into 10 inch disk on a reversible sheeter. One side of the dough was docked. Dough rounds were pressed using a heated dough press for 7 seconds at 375°F. Dough was removed from press and allow ed to cool for 10 minutes and immediately frozen. The following week, the pizza dough was baked at 400°F for 12 minutes to obtain the pizza crust.

[0077] Each of the non-limiting aspects above can stand on its own, or can be combined in various permutations or combinations with one or more of the other aspects or other subject matter described in this document. While certain aspects have been illustrated and described, a person with ordinary skill in the art, after reading the foregoing specification can effect changes, substitutions of equivalents and other types of alterations to the present technology as set forth herein. Each aspect and aspect described above can also have included or incorporated therewith such variations or aspects as disclosed in regard to any or all of the other aspects and aspects.

[0078] The present technology is also not to be limited in terms of the particular aspects described herein, which are intended as single illustrations. Many modifications and variations of this present technology can be made without departing from its spirit and scope, as will be apparent to those skilled in the art from the foregoing descriptions. Such modifications and variations are intended to fall within the scope of the appended claims. It is to be understood that this present technology’ is not limited to particular methods, reagents, compounds, or compositions, which can, of course, vary. It is also to be understood that the terminology used herein is for the purpose of describing particular aspects only, and is not intended to be limiting. Thus, it is intended that the specification be considered as exemplary only with the breadth, scope and spirit of the present technology indicated only by the appended claims, definitions therein and any equivalents thereof.

[0079] The aspects, illustratively described herein may suitably be practiced in the absence of any element or elements, limitation or limitations, not specifically disclosed herein. Thus, for example, the terms “comprising,” “including,” “containing,” etc. shall be read expansively and without limitations. Additionally, the terms and expressions employed herein have been used as terms of description and not of limitation, and there is no intention in the use of such terms and expressions of excluding any equivalents of the features shown and described or portions thereof, but it is recognized that various modifications are possible within the scope of the claimed technology. Additionally, the phrase “consisting essentially of’ will be understood to include those elements specifically recited and those additional elements that do not materially affect the basic and novel characteristics of the claimed technology. The phrase “consisting of’ excludes any element not specified.CLAUSES DESCRIBING THE INVENTION

[0080] Clause 1. An stearin fraction of an interesterified fractionated fat blend comprising: a solid fat content (SFC) at 20 °C of about 80.0% to about 98.0%, a SFC at 30 °C of about 70.0% to about 95.0%, and a SFC at 40 °C of about 58.0% to about 82.0%; a crystallization onset temperature of about 38.0 °C to about 55.0 °C; wherein the fat blend is an interesterification product of a pre-interesterification mixture comprising: 15-75 wt% of an edible liquid fat, and 25-85 wt% of a fully hydrogenated edible fat with an iodine value of at most 4.0 and having a SFC of greater than or equal to 85.0% at 40 °C.

[0081] Clause 2. The stearin fraction of clause 1, wherein stearin fraction has a SFC at 20 °C of about 80.0% to about 95.0%, a SFC at 30 °C of about 70.0% to about 90.0 %, and a SFC at 40 °C of about 60.0% to about 80.0%.

[0082] Clause 3. The stearin fraction of clause 1 or 2, wherein the stearin fraction has a SFC at 10 °C of about 78.0% to about 98.0%.

[0083] Clause 4. The stearin fraction of any one of the preceding clauses, wherein the stearin fraction has a SFC at 10 °C of about 80.0% to about 95.0%.

[0084] Clause 5. The stearin fraction of any one of the preceding clauses, wherein the fat blend is chemically interesterified.

[0085] Clause 6. The stearin fraction of any one of the preceding clauses, wherein the fat blend is enzymatically interesterified.

[0086] Clause 7. The stearin fraction of any one of the preceding clauses, wherein the fat blend is fractionated by dry7or solvent fractionation after interesterification.

[0087] Clause 8. The stearin fraction of any one of the preceding clauses, wherein the dry fractionation can be done using a seed crystal and / or application of a processing technology such as high intensive ultrasound to increase fractionation yield.

[0088] Clause 9. The stearin fraction of any one of the preceding clauses, wherein the fat blend comprises about 20 wt% to about 70 wt% of the edible liquid fat based on total weight of the fat blend.

[0089] Clause 10. The stearin fraction of any one of the preceding clauses, wherein the fat blend comprises about 25 wt% to about 65 wt% of the edible liquid fat based on total weight of the fat blend.

[0090] Clause 11. The stearin fraction of any one of the preceding clauses, wherein the fat blend comprises about 30 wt% to about 75 wt% of the fully hydrogenated edible fat based on total weight of the fat blend.

[0091] Clause 12. The stearin fraction of any one of the preceding clauses, w herein fat blend comprises about 35 wt% to about 70 wt% of the fully hydrogenated edible fat based on total weight of the fat blend.

[0092] Clause 13. The stearin fraction of any one of the preceding clauses, wherein the stearin fraction is free, or substantially free, of palm oil, palm fractions, palm kernel oil, palm kernel oil fractions, or any mixtures thereof.

[0093] Clause 14. The stearin fraction of any one of the preceding clauses, wherein the stearin fraction does not contain coconut oil, cocoa butter, shea butter, cottonseed stearin, or any combinations thereof.

[0094] Clause 15. The stearin fraction of any one of the preceding clauses, wherein the stearin fraction is substantially free of emulsifiers, waxes, starch, protein, cellulose, cellulose derivatives, plant-based edible fats other than the stearin fraction of the interesterified fractionated fat blend, or any combinations thereof.

[0095] Clause 16. The stearin fraction of any one of the preceding clauses, wherein the stearin fraction comprises at least 35.0 wt% saturated fat.

[0096] Clause 17. The stearin fraction of any one of the preceding clauses, wherein the stearin fraction comprises less than or equal to about 95.0 wt% saturated fat.

[0097] Clause 18. The stearin fraction of any one of the preceding clauses, wherein the stearin fraction comprises about 35.0 wt% to about 95.0 wt% saturated fat.

[0098] Clause 19. The stearin fraction of any one of the preceding clauses, wherein the stearin fraction has a crystallization onset temperature of about 38.0 °C to about 55.0 °C.

[0099] Clause 20. The stearin fraction of any one of the preceding clauses, wherein the stearin fraction has a crystallization onset temperature of about 40.0 °C to about 50.0 °C.

[0100] Clause 21. The stearin fraction of any one of the preceding clauses, wherein the stearin fraction has a melting enthalpy of about 95.0 J / g to about 125.0 J / g.

[0101] Clause 22. The stearin fraction of any one of the preceding clauses, wherein the stearin fraction has a melting enthalpy of about 100.0 J / g to about 120.0 J / g.

[0102] Clause 23. The stearin fraction of any one of the preceding clauses, wherein the stearin fraction is homogenous.

[0103] Clause 24. The stearin fraction of any one of the preceding clauses , wherein the stearin fraction is in a form of a flake, a chip, a lamina form, a fragment form, a bead, or a pellet.

[0104] Clause 25. The olein fraction of any one of the preceding clauses, wherein the olein fraction is in a molten form.

[0105] Clause 26. The stearin fraction of any of the preceding clauses, wherein the stearin fraction is used as a food system heat stabilizer, a food emulsifier manufacturing material, a food and shortening structuring agent, and / or a gelator.

[0106] Clause 27. A fat composition comprising the stearin fraction of an interesterified fractionated fat blend according to any one of clauses 1 to 26, wherein about 0.01 wt% to 100 wt% of the fat composition is the stearin fraction of the interesterified fractionated fat blend based on total weight of the fat composition.

[0107] Clause 28. The fat composition of clause 27, wherein the fat composition further comprises a plant-based edible fat other than the stearin fraction of the interesterified fractionated fat blend.

[0108] Clause 29. The fat composition of any one of clauses 27 to 28, wherein the plant-based edible fat other than the stearin fraction of the interesterified fractionated fat blend is selected from a group consisting of coconut oil, com oil, canola oil, cottonseed oil, olive oil. peanut oil, rapeseed oil, safflower oil, sesame oil, soybean oil, sunflower oil, jojoba oil, cocoa butter, shea butter, mango butter, babassu butteroil, cupuassu butteroil, macauba butteroil, bacuri butteroil, tucuma butteroil, kokum butteroil, ucuuba butteroil, licuri butteroil, pequi butteroil. Illipe butteroil, a fraction thereof, a middle or high oleic version thereof, a low linolenic version thereof, a low saturated version thereof, a hydrogenated oil formed therefrom, an interesterified oil formed, or any combinations thereof.

[0109] Clause 30. The fat composition of any one of clauses 27 to 29, wherein the plant-based edible fat other than the stearin fraction of the interesterified fractionated fat blend is present in an amount from 0.01 wt% to 99 wt% based on total weight of the fat composition.

[0110] Clause 31. The fat composition of any one of clauses 27 to 30, wherein the fat composition is homogenous.

[0111] Clause 32. The fat composition of any one of clauses 27 to 31, wherein the fat composition is in a form of a flake, a chip, a lamina form, a fragment form, a bead, or a pellet.

[0112] Clause 33. The fat composition of any one of clauses 27 to 32, wherein the fat composition is in a molten form.

[0113] Clause 34. The fat composition of any one of clauses 27 to 33, wherein the fat composition does not contain coconut oil, cocoa butter, shea butter, cottonseed stearin, palm oil, palm fractions, palm kernel oil, palm kernel oil fractions, or any combinations thereof.

[0114] Clause 35. The fat composition of any one of clauses 27 to 34, wherein the fat composition is substantially free of emulsifiers, waxes, starch, protein, cellulose, cellulose derivatives, edible fats other than the stearin fraction of the interesterified fractionated fat blend, or any combinations thereof.

[0115] Clause 36. A method of making the fat composition of any one of clauses 27 to 35, the method comprising: combining the stearin fraction of the interesterified fractionated fat blend of any one of clauses 1 to 26 and other edible components to form a homogenous mixture.

[0116] Clause 37. A food item comprising the stearin fraction of any one of clauses 1 to 26 or the fat composition of any one of clauses 27 to 35.

[0117] Clause 38. The food item of clause 37, wherein the food item is selected from a group consisting of a fried food item, a bakery food item, a confectionary food item, a shortening, a stabilizer, an emulsifier , and any combinations thereof.

[0118] Clause 39. The food item of any one of clause 37 to 38, wherein the food item is selected from a group consisting a potato chip, a French fry, a fried-chicken product, a tempura product, a biscuit, a cookie, a pie, a cake, a w afer, a filling, a topping, a coating, a dough, a glaze, a pastry, a donut, an icing, a frosting, a pizza crust, an American style biscuit, a chewing gum, a meat alternative, a dairy analog product, an ice cream, an ice-cream coating, a toffee, a caramel, a chocolate or nut spread, a margarine or spread (water in oil emulsion), a bouillon, a frying fat, , and any combinations thereof.

[0119] Clause 40. Use of the stearin fraction of the interesterified fractionated fat blend of any one of clauses 1 to 26 or the fat composition of any one of clauses 27 to 35 in partial or complete replacement of a fat in a food item and / or to form the food item.

[0120] Clause 41. The use of clause 40, wherein the stearin fraction or the fat composition partially or completely replaces palm fat, palm fat fractions, palm kernel fat, palm kernel fat fractions, or any mixtures thereof in the food item and / or to form the food item.

Claims

CLAIMSWhat is claimed is:

1. A stearin fraction of an interesterified fractionated fat blend comprising: a solid fat content (SFC) at 20 °C of about 80.0% to about 98.0%. a SFC at 30 °C of about 70.0% to about 95.0%, and a SFC at 40 °C of about 58.0% to about 82.0%; and a crystallization onset temperature of about 38.0 °C to about 55.0 °C; wherein the fat blend is an interesterification product of a pre-interesterification mixture comprising, based on the total weight of the fat blend:15-75 wt% of an edible liquid fat, and25-85 wt% of a fully hydrogenated edible fat with an iodine value of at most 4.0 and having a SFC of greater than or equal to 85.0% at 40 °C.

2. The stearin fraction of claim 1, wherein stearin fraction has a SFC at 20 °C of about 80.0% to about 95.0%, a SFC at 30 °C of about 70.0% to about 90.0 %, and a SFC at 40 °C of about 60.0% to about 80.0%.

3. The stearin fraction of claim 1 or 2, wherein the stearin fraction has a SFC at 10 °C of about 78.0% to about 98.0%.

4. The stearin fraction of any one of the preceding claims, wherein the stearin fraction has a SFC at 10 °C of about 80.0% to about 95.0%.

5. The stearin fraction of any one of the preceding claims, wherein the fat blend is chemically interesterified.

6. The stearin fraction of any one of the preceding claims, wherein the fat blend is enzymatically interesterified.

7. The stearin fraction of any one of the preceding claims, wherein the fat blend is fractionated by dry or solvent fractionation after interesterification.

8. The stearin fraction of any one of the preceding claims, wherein the dry fractionation can be done using a seed cry stal and / or application of a processing technology such as high intensive ultrasound to increase fractionation yield.

9. The stearin fraction of any one of the preceding claims, wherein the fat blend comprises about 20 wt% to about 70 wt% of the edible liquid fat based on total weight of the fat blend.

10. The stearin fraction of any one of the preceding claims, wherein the fat blend comprises about 25 wt% to about 65 wt% of the edible liquid fat based on total weight of the fat blend.

11. The stearin fraction of any one of the preceding claims, wherein the fat blend comprises about 30 wt% to about 75 wt% of the fully hydrogenated edible fat based on total weight of the fat blend.

12. The stearin fraction of any one of the preceding claims, wherein fat blend comprises about 35 wt% to about 70 wt% of the fully hydrogenated edible fat based on total weight of the fat blend.

13. The stearin fraction of any one of the preceding claims, wherein the stearin fraction is free, or substantially free, of palm oil, palm fractions, palm kernel oil, palm kernel oil fractions, or any mixtures thereof.

14. The stearin fraction of any one of the preceding claims, wherein the stearin fraction does not contain coconut oil, cocoa butter, shea butter, cottonseed stearin, or any combinations thereof.

15. The stearin fraction of any one of the preceding claims, wherein the stearin fraction is substantially free of emulsifiers, waxes, starch, protein, cellulose, cellulose derivatives, plant-based edible fats other than the stearin fraction of the interesterified fractionated fat blend, or any combinations thereof.

16. The stearin fraction of any one of the preceding claims, wherein the stearin fraction comprises at least 35.0 wt% saturated fat.

17. The stearin fraction of any one of the preceding claims, wherein the stearin fraction comprises less than or equal to about 95.0 wt% saturated fat.

18. The stearin fraction of any one of the preceding claims, wherein the stearin fraction comprises about 35.0 wt% to about 95.0 wt% saturated fat.

19. The stearin fraction of any one of the preceding claims, wherein the stearin fraction has a crystallization onset temperature of about 38.0 °C to about 55.0 °C.

20. The stearin fraction of any one of the preceding claims, wherein the stearin fraction has a crystallization onset temperature of about 40.0 °C to about 50.0 °C.

21. The stearin fraction of any one of the preceding claims, wherein the stearin fraction has a melting enthalpy of about 95.0 J / g to about 125.0 J / g.

22. The stearin fraction of any one of the preceding claims, wherein the stearin fraction has a melting enthalpy of about 100.0 J / g to about 120.0 J / g.

23. The stearin fraction of any one of the preceding claims, wherein the stearin fraction is homogenous.

24. The stearin fraction of any one of the preceding claims . wherein the stearin fraction is in a form of a flake, a chip, a lamina form, a fragment form, a bead, or a pellet.

25. The stearin fraction of any one of the preceding claims, wherein the stearin fraction is in a molten form.

26. The stearin fraction of any of the preceding claims, wherein the stearin fraction is used as a food system heat stabilizer, a food emulsifier manufacturing material, a food and shortening structuring agent, and / or a gelator.

27. A fat composition comprising the stearin fraction of an interesterified fractionated fat blend according to any one of claims 1 to 26, wherein about 0.01 wt% to 100 wt% of the fat composition is the stearin fraction of the interesterified fractionated fat blend based on total weight of the fat composition.

28. The fat composition of claim 27. wherein the fat composition further comprises a plant-based edible fat other than the stearin fraction of the interesterified fractionated fat blend.

29. The fat composition of any one of claims 27 to 28, wherein the plant-based edible fat other than the stearin fraction of the interesterified fractionated fat blend is selected from a group consisting of coconut oil, com oil, canola oil, cottonseed oil, olive oil, peanut oil, rapeseed oil, safflower oil, sesame oil, soybean oil, sunflower oil, jojoba oil, cocoa butter, shea butter, mango butter, babassu butteroil, cupuassu butteroil, macauba butteroil, bacuri butteroil, tucuma butteroil, kokum butteroil, ucuuba butteroil, licuri butteroil, pequi butteroil. Illipe butteroil, a fraction thereof, a middle or high oleic version thereof, a low linolenic version thereof, a low saturated versionthereof, a hydrogenated oil formed therefrom, an interesterified oil formed, or any combinations thereof.

30. The fat composition of any one of claims 27 to 29, wherein the plant-based edible fat other than the stearin fraction of the interesterified fractionated fat blend is present in an amount from 0.01 wt% to 99 wt% based on total weight of the fat composition.

31. The fat composition of any one of claims 27 to 30, wherein the fat composition is homogenous.

32. The fat composition of any one of claims 27 to 31, wherein the fat composition is in a form of a flake, a chip, a lamina form, a fragment form, a bead, or a pellet.

33. The fat composition of any of claims 27 to 32, wherein the fat composition is in a molten form.

34. The fat composition of any one of claims 27 to 33, wherein the fat composition does not contain coconut oil, cocoa butter, shea butter, cottonseed stearin, palm oil, palm fractions, palm kernel oil, palm kernel oil fractions, or any combinations thereof.

35. The fat composition of any one of claims 27 to 34, wherein the fat composition is substantially free of emulsifiers, waxes, starch, protein, cellulose, cellulose derivatives, edible fats other than the stearin fraction of the interesterified fractionated fat blend, or any combinations thereof.

36. A method of making the fat composition of any one of claims 27 to 35, the method comprising: combining the stearin fraction of the interesterified fractionated fat blend of any one of claims 1 to 26 and other edible components to form a homogenous mixture.

37. A food item comprising the stearin fraction of any one of claims 1 to 26 or the fat composition of any one of claims 27 to 35.

38. The food item of claim 37. wherein the food item is selected from a group consisting of a fried food item, a bakery food item, a confectionary food item, a shortening, a stabilizer, an emulsifier , and any combinations thereof.

9. The food item of any one of claim 37 to 38, wherein the food item is selected from a group consisting a potato chip, a French fry. a fried-chicken product, a tempura product, a biscuit, a cookie, a pie, a cake, a wafer, a filling, a topping, a coating, a dough, a glaze, a pastry, a donut, an icing, a frosting, a pizza crust, an American style biscuit, a chewing gum, a meat alternative, a dairy analog product, an ice cream, an ice-cream coating, a toffee, a caramel, a chocolate or nut spread, a margarine or spread (water in oil emulsion), a bouillon, a frying fat. . and any combinations thereof.

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